Name: Pineapple Cucumber Salad
Prep time: 10 min
Total time: 25 min
Cuisine: Fusion
Ingredients: 2 cups fresh pineapple, peeled and diced; 1 large cucumber, thinly sliced or diced; 1/4 red onion, finely sliced (optional); 2 tablespoons fresh cilantro or mint leaves, chopped; 2 tablespoons lime juice; 1 tablespoon honey or agave syrup (to taste); Salt and pepper to taste

This Pineapple Cucumber Salad is a refreshing and vibrant dish that combines the sweetness of ripe pineapple with the crispness of fresh cucumber. Lightly dressed with a tangy lime dressing, it’s perfect for hot days, as a side dish, or even a light snack.

Why You’ll Love This Recipe

I love this salad because it’s incredibly simple to make but packs a lot of flavor and texture. The juicy pineapple balances the cool crunch of cucumber beautifully, and the lime dressing adds just the right zing. It’s a perfect healthy option when I want something fresh and easy, yet satisfying.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Fresh pineapple, peeled and diced
Cucumber, thinly sliced or diced
Red onion, finely sliced (optional for a bit of bite)
Fresh cilantro or mint leaves, chopped
Lime juice
Honey or agave syrup (to taste)
Salt and pepper

Directions

Start by preparing the pineapple and cucumber. Peel and dice the pineapple into bite-sized pieces. Thinly slice or dice the cucumber depending on the texture I prefer.
If I’m using red onion, I slice it very thinly to avoid overpowering the salad.
In a large bowl, I combine the pineapple, cucumber, and onion.
I whisk together fresh lime juice, a drizzle of honey or agave, salt, and pepper to create a light dressing.
Pour the dressing over the salad and toss everything gently to combine.
Lastly, I sprinkle chopped cilantro or mint on top for a fresh herbal note.
Chill the salad for about 15-20 minutes before serving to let the flavors meld.

Servings and Timing

This recipe serves 4 people as a side dish.
Prep time is about 10 minutes, and I usually chill it for 15-20 minutes before serving to enhance the flavors.

Variations

I sometimes add a small diced jalapeño if I want a bit of heat.
Adding a handful of toasted nuts, like cashews or peanuts, gives the salad a nice crunch.
For extra freshness, I might include some chopped fresh mint instead of cilantro.
Sometimes I swap lime juice for lemon juice depending on what I have on hand.
If I want a creamy touch, I mix in a little crumbled feta cheese.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator. The salad keeps well for up to 2 days, but it’s best eaten fresh to retain the cucumber’s crispness. I don’t recommend reheating since it’s a cold salad, but if needed, I just bring it to room temperature before serving.

FAQs

Can I use canned pineapple instead of fresh?

I prefer fresh pineapple for its natural sweetness and texture, but canned pineapple drained well can work in a pinch.

What kind of cucumber is best for this salad?

I like using English cucumbers because they have fewer seeds and a thinner skin, making the salad smoother and less bitter.

Can I make this salad ahead of time?

Yes, but I recommend prepping it and keeping the dressing separate until just before serving to keep everything crisp.

What can I substitute for lime juice?

Lemon juice is a great substitute if I don’t have lime on hand; it gives a slightly different but still bright flavor.

Is this salad vegan?

Yes, the basic recipe is vegan. Just be sure to use a plant-based sweetener like agave instead of honey if you want to keep it fully vegan.

Conclusion

I find this Pineapple Cucumber Salad to be a perfect combination of sweet, tangy, and fresh flavors that come together quickly and easily. It’s ideal for summer meals, picnics, or anytime I want a light, refreshing dish. I always appreciate how versatile it is and how simple tweaks can make it feel brand new each time I make it.